Mix graham cracker crumbs with melted butter to form damp crumbs
Press mixture into the bottom of a springform pan to create a crust
In a mixing bowl, beat cream cheese with powdered sugar until smooth
Add lemon juice and lemon zest, blending until fully incorporated
Chill the filling in the refrigerator to firm up
Whip heavy cream with granulated sugar until stiff peaks form
Fold whipped cream into the cream cheese mixture
Pour half the filling into the prepared crust
Top with a layer of fresh blueberries
Sprinkle cornstarch evenly over blueberries
Add remaining filling to cover blueberries and press it gently
Chill for 4 hours to set
Before serving, garnish with additional blueberries and a dusting of lemon zest